Deviled Egg Bake
|Hard cooked eggs||6 , shelled|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Prepared mustard||2 Tablespoon|
|Canned deveined shrimps/1 can, 6 1/2 ounces tuna||5 Ounce (1 Can)|
|Condensed cream of shrimp soup||1 Can (10 oz)|
|Milk||1⁄2 Cup (8 tbs)|
|Hot cooked rice||4 Cup (64 tbs)|
1. Halve the eggs crosswise; remove the yolks and mash in a small bowl. Blend in the mayonnaise or salad dressing, mustard and salt, then pile back into whites.
2. Drain the shrimps and rinse, or drain and flake tuna. Combine the shrimps or tuna with soup and milk in medium-size saucepan. Heat slowly, stirring several times, just until bubbly.
3. Spoon rice into a 6-cup, shallow, baking dish; arrange stuffed eggs in rows on top, pushing down into rice; spoon shrimp sauce over all.
4. Bake in moderate oven (350°) for 15 minutes, or until bubbly-hot. Garnish with parsley, if you wish.